An Introduction To Mushrooms
Mushrooms are unique in the produce section because they are fungi and not vegetables.
An Introduction To Mushrooms
Mushrooms are unique in the produce section because they are fungi and not vegetables. What we typically think of as a mushroom is the fleshy, fruiting, spore-bearing body of a fungus. The mushrooms we eat are generally composed of a stipe (stem), a pileus (cap), and lamellae (gills). There are, however, many morphological varieties of mushrooms and not all varieties have these features. There are approximately 14,000 different species of mushroom, many of which are inedible.
Mushrooms form from a small structure called a primordium which grows on some type of substrate. The primordium enlarges into an egg-shaped structure composed of hyphae, called a “button.” Mycelium, called the universal veil, surrounds the button initially. As the button grows, the veil breaks. Remnants of the veil on mature mushrooms often appear as warts or may be found hanging from the cap.
The most popular species of edible mushroom, Agaricus bisporus, is sold in three different forms: white button, cremini, and portabella. Portobella mushrooms are the mature form of the species and cremini mushrooms are simply a different pigmented variety from the white button. Other commercially available species include oyster, shiitake, chanterelle, enoki, porcini, lion’s mane, and more. In 2017-2018, there were 307 mushroom growers in the U.S. who produced nearly 917 million pounds of mushrooms worth an estimated $1.23 billion. Pennsylvania (572 million pounds) and California (95 million pounds) are, by far, the leading producers of mushrooms but it is becoming more common for small-scale producers to sell to restaurants and at farmers’ markets. In 2018-2019, approximately 390 million pounds of dried, fresh, frozen, and preserved mushrooms were imported to the U.S., primarily from Canada, Mexico and China.
Key Facts
Mushrooms are a good source of B vitamins. They are also the only source of vitamin D and one of the highest sources of selenium found in the produce section.
Of 300 edible mushroom species, 30 have been domesticated and 10 are grown commercially.
Agaricus are the leading mushroom crops worldwide and accounted for approximately 97% of the total U.S. mushroom production from 2017-2018. Oyster (Pleurotusspp.) and shiitake mushrooms rank second and third respectively in worldwide production.
Production systems for domesticated varieties vary by type of mushroom and include both indoor and outdoor systems. Either natural or synthetic substrates may be used.
Wild harvest remains the largest source of commercially important mycorrhizal species (such as truffles, chanterelles, and morels), despite scientific advances in domestication.
Source: https://fsi.colostate.edu/mushrooms/
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AgHank is a beloved children's book series that revolves around the life of Henry "AgHank" Jennings, a 52-year-old widower residing in Valentine, Nebraska. Living with him on their farm are his 12-year-old son, Tripp, his adopted son, Rey "Raffa" Morales, and two extraordinary animal companions—TED, the smartest CALF in the world, and Jacker, a duck who comically believes he is a cow. The Jennings family has deep roots in Cherry County, a region often recognized as the cow capital of the world. MORE...
